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Most excellent. I do not have a cuisinart machine but a bread machine...will that work? probably not! I do have an extra cover I'm going to cut out for my pizza conversion on the 22.5 kettle

you'll be pleased with it...hard to go wrong with either!

Wow.....You win!! I love the Tots...I just did 3 fatties and didn't think of tots....I even have some left over from Halloween ! (I was Napoleon Dynamite - Vote For Pedro!)

18.5 is smaller more efficient and adquate. 22.5 takes a LOT of room and is large. i feed my family of 4, co-workers and neighbors off my 18.5 just swell. I do have to roll my ribs to get them all in...only drawback. 18.5 makes up for it in cuteness. If I had a 22.5, I'd want two; the 22.5...

I loved overcooked roasts...just say "yummy" to red and raw.

I believe the idea of foiling is to soften the meat, which is why I add the apple juice...but a little goes a long ways, and perhaps, just the meat juice would do the same job.

Summit gasser ?:confused:

I have done HUNDREDS of birds on a 22 inch kettle...up to 25 lbs, somestimes 2 smaller ones at a time. I use a stainless bowl in the center filled with steaming/moisturizing juice. beer wine water soy sauce, everything goes in... I use 2 x chimneys of K-blue around the outside of the pan which...

I have a new 732 in the box....had it for 6 months now. I just installed a brass port for the probes...but I gotta say, I'm not sure it is necessary or worth the hassle. I usually jam in a little analog meat therm in my meat, plus the dome thermometer, plus elapsed time, plus a needle probe for...

Must have been clean smoke, rice is still white....lookin' good, now thats what im having for lunch!!

Well, Bob, It's only a piece of meat! But with your vast experience, I thought you'd be giving the clinic. :) What ever it takes to keep from drying it out, right? I dried out the last tri-tip I did, but it was on sale and now I undersatnd why! Maybe wearing some of those Weber NASCAR pants...

I use mostly lump and add about 3/4 chimney lit to a 3/4 full ring on my 18.5 I start out with 3 vents 1/2 open, come to temp within 15 mins and gradually close up two side vents about 1/16" at a time until temp is on-target...never seem to have overshoots. Never use the water bowl...subbed it...

That much lamb would cost a small fortune here in San Diego....great job on those for sure!

Great ribs

If you can't get it HIGH enough, just lift the center section off the coals for a few minutes...that much oxygen will make them glow and you can go from there...usual problem is getting the temp down. Best to sneak it up than try to beat it back down.

Nice video...kind of a teaser on the gravy tho!

I'm going to remove my Weber ring, and make a taller one of expanded metal, perhaps weld it on. On my 18.5, using the Weber ring, for extended pork butt cooks, I've had to add chunk at around the 10 hour mark. My neighbor, with his homebrew 55-gal UDS, can get over 16 hrs with coals left; and I...

At my local brewery they only serve 8 little miniscule wing-ettes...50 looks and sounds MUCH better...nice job.

I'm 1st in line, Bob, but maybe we can get a simultaneous invite....But really, shouldn't John leave some cooking for his wife to do? Thanksgiving came early at his house. WOW great meal.

One word: WOW...got me trumped hands down...you just upped the bar!